The beautiful flavour of the Bluefin Tuna was elevated by the saltiness of the Spanish Black Caviar. Out of this world combination.

Third Course: Nigiri

This was not your normal Nigiri. Served on a 4-foot wood plank, 8 pieces of perfectly sliced fish atop firm seasoned rice and topped with different complimenting flavours. From a slice of jalapeño to caviar, the toppings elevated each bite.

The highlight for me, and for @KatyPerry apparently, the acupunctured Snapper. The actual process is called “kaimin katsugyo”, which translates as “live fish sleeping soundly.”

This process allows restaurateurs to experience almost fresh out of the water sushi. Sweet and amazing flavour!